>> Friday, November 12, 2010
Raw Rice flour - 1 Cup
Steamed All purpose flour - 1/4 Cup
Bengal gram/ Kadalai paruppu - 1/8 Cup ( Soaked in hot water for about 15 minutes)
Curry leaves - 6 nos. ( Roughly thorn)
Hing/ Perungayam - 1/2 Tsp
Red chilly powder - 1 Tsp
Jeera/ Cumin seeds - 1/2 Tsp
Butter/ Oil - 1 Tbsp
Water - As needed to make a soft dough
Salt - To taste
Oil - For deep frying
First prepare the flours. Wash and soak rice for about 2hours. Dry it in shade until its 3/4th dried. Grind it into a smooth powder and sieve it to remove any lumps. This powder can be allowed to dry for about an hour and stored in an air tight container for about 4 days.
Next steam the all purpose flour in a cooker without whistle for about 15 minutes on a medium flame. Once done let the flour cool down and store in air tight box. This will stay fresh for about one week. The all purpose flour is steamed so as to make it loosed its stickiness. Once steamed it will resemble rice flour in its texture. Use of all purpose flour will make the thattais softer.
Once all the flours are prepared, mix in all the ingredients listed above with required amount of water into a smooth dough.
Divide the dough into medium sized balls. Place a drop of oil on a Ziploc bag and press the dough balls into thin circles by applying pressure evenly and also not letting the edges to crack. This work can be easily done, if we have the chapathi maker or the chapathi presser.
Once done place the thattais on a clean kitchen towel and finish making thattais with all the remaining dough.
Diwali sweets and snacks event